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Tuesday, February 21, 2012

Celery and Fennel Salad with Preserved Lemons

Celery and Fennel? It's a bit redundant. When I don't have celery, I substitute fennel and vice versa. You may not find big romance with these two veggies, but they make good domestic partners. They like long waits in the vegetable drawer and spending quality time with their friends, citrus and parsley.

(Based on a recipe from Sunset Magazine)

Ingredients:

1/4 cup chopped preserved lemon rind

2 Tbsp fresh lemon juice

1/3 cup extra- virgin olive oil

Sea salt and pepper

1 large bunch celery, leaves trimmed and tough outer fibers stirpped

2 fennel bulbs, stalks and fronds discarded

1 cup Medjool dates

1 cup loosely packed parsley leaves

1. Stir together preserved lemon rind, 2 tbsp lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.

2. Slice celery stalks very thinly on the diagonal. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.

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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.